Role of dipicolinic acid in heat resistance of spores of Clostridium botulinum and Clostridium sporogenes PA3679 by thermal and pressure-assisted thermal processing
Author:
Funder
U.S. Food and Drug Administration
Publisher
Elsevier BV
Reference41 articles.
1. Effects of inoculum level and pressure pulse on the inactivation of Clostridium sporogenes spores by pressure-assisted thermal processing;Ahn;Journal of Microbiology and Biotechnology,2007
2. Clostridium sporogenes PA 3679 and its uses in the derivation of thermal processing schedules for low-acid shelf-stable foods and as a research model for proteolytic Clostridium botulinum;Brown;Journal of Food Protection,2012
3. Dependence of the heat resistance of bacterial endospores on their dipicolinic acid content;Church;Nature,1959
4. How moist heat kills spores of Bacillus subtilis;Coleman;Journal of Bacteriology,2007
5. A quasi-chemical model for bacterial spore germination kinetics by high pressure;Doona;Food Engineering Reviews,2017
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